I live in Florida and rarely light my oven. It heats up my kitchen and makes the air-conditioning work harder. I’ve made it my mission to adapt favorite baked dishes to stovetop cooking, such as the electric skillet pizza. Here is a hasty tasty recipe (and I can’t take credit for it–this comes from the Americraft Cookware kitchens in Westbend, WI.) for a pineapple upside down cake made in a skillet. I lightened it up a bit.
Pineapple Upside Down Skillet Cake
1 box yellow cake mix
1 20-oz. can sliced pineapples, drained (reserve the pineapple juice)
1 Tbsp. unsalted butter
½ cup brown sugar
10 Marachino cherries
Combine pineapple juice (from canned pineapple) with water to make 1 cup liquid.
Mix liquid with the cake mix.
Preheat a 10″ skillet over medium heat.
Melt the butter and stir in the brown sugar to coat the bottom of the skillet.
Arrange pineapple slices in the brown sugar and decorate with Maraschino cherries.
Pour cake mix batter over the pineapple slices. Cover skillet.
Time for 7 minutes then reduce heat to low. Do not lift cover!
Cook over low heat for 15 additional minutes (for a total of 22 minutes) before lifting lid to check for doneness.
Cake is done when a toothpick inserted comes out clean. If necessary, cover and cook an additional 5 minutes.
When cake is done, remove skillet from heat and run a knife around the cake’s edges to loosen.
Place a plate or cake tray over the skillet and invert to remove the cake.
Variation: For more pineapple flavor, use Duncan Hines Pineapple Supreme Cake Mix instead of yellow cake mix.